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Abscess causes and treatment at home

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An abscess is an area accumulation of pus. It can happen virtually anyplace on or within the body, nevertheless, it most regularly happens on the pores and skin and on the gums of the mouth. sores that won’t heal, the abscesses that are massive and still have pus. But they don’t appear to heal, so change into open pores and skin ulcers. The swollen part of the abscess affected area half turns into infected and tender. There could also be alternate fever and chills.  Abscesses are attributable to an infection, so orthodox medical docs usually deal with them with antibiotics.  

The abscess causes & symptoms

Abscess major causes

abscess Causes embody poor dwelling and unhealthy food plan; enervation; lack of relaxation; fear; exhaustion; in addition to poisonous poisoning. It might also be attributable to a contaminated wound, an sickness, lowered resistance, sure medication, meals allergic reactions, stress, or junk meals. Drugs containing sulfur can produce boils.

abscess on Leg ulcers are a particular downside; they’re open sores which develop on the legs. They usually tend to happen in these with varicose veins. Poor circulation causes the pores and skin tissue to interrupt down. Because we’ve right here a circulatory downside, the next remedy might, or might not, profit the affected person.

How do you deal with an abscess at home

If the abscess is small ( 1 cm or smaller than a half-inch throughout), making use of heat compresses to the effected area for about 30 minutes four occasions each day might help.

Do not try to drain the abscess by urgent pressure on it. This can push the contaminated materials into the deeper tissues.

Do not stick a needle or different sharp instrument into the abscess heart as a result of you might injure an underlying blood vessel or trigger the infection to unfold.

Skin abscess preventing tea

3o drop echinacea tincture

6o drop.a yerba mania tincture

1 cup of hot water (easy to intake)

Combine all of the components. Take as much as 5 occasions per day to stimulate the immune system and assist get rid of the infection.

Topical wash for pores and skin 

1 to 2 teaspoons barberries

1 tablespoon white oak bark

1 teaspoon echinacea root

1 teaspoon granulated Oregon grape root

2 cups boiling water

Combine the herbs in a glass container. Pour the boiling water over the herbs and soak for three to four hours; pressure. Use thrice a day as a wash. If you’re utilizing this tea to deal with a gum abscess, remember to swish the liquid round in your mouth for a number of minutes earlier than spitting it out.

Dietary tips for abscess

            Drink a minimum of ten 8-glasses of pure water each day till the abscess heals.

            Eat lots of steamed leafy vegetables greens and sea greens to make sure a great provide of nutritional vitamins and minerals wanted for therapeutic.

            Eat pineapple. Fresh pineapple incorporates bromelain, which may be very efficient at decreasing irritation.

            Eliminate out from your food plan all fried meals and something containing refined sugar, and meat which sluggish therapeutic.

Nutritional dietary supplements for abscess

            Blue-green algae include many hint minerals which are wanted for therapeutic and which are lacking within the common weight-reduction plan. Take 300 milligrams two or 3 times each day.

            Colloidal silver is a liquid mineral complement that fights infection. Take 10 drops three to 4 occasions each day

            If you will need to take antibiotics, restore the body’s “friendly” micro organism by taking a probiotic complement, reminiscent of acidophilus and/or bifidobacteria, as really useful on the product label. If you’re allergic to exploit, choose dairy-free components. Colostrum is one other efficient probiotic that may be taken on a rotating foundation with acidophilus and bifidobacteria. Take 300 milligrams 3 times each day, between meals.

            Vitamin C and bioflavonoids enhance the immune response and assist to cut back irritation. Take 1,000 milligrams of vitamin C three to 5 occasions each day and 500 milligrams of blended bioflavonoids three to 4 occasions each day.

            Echinacea and goldenseal have antibacterial properties and likewise, increase the body’s pure immune response. They are useful for preventing just about any sort of infection. Take one dose of an echinacea and goldenseal mixture components supplying 250 to 500 milligrams of echinacea and 150 to 300 milligrams of goldenseal three to 4 occasions each day for as much as one week.

            For sores that won’t heal: vitamin E: 200 items a day. Apply a dressing of recent comfrey leaves and root or a paste comprised of uncooked garlic on the gauze for 8-10 hours.

            For a boil (furuncle), or carbuncle, observe the instructions under for an abscess.

 Herbal remedies for abscess

Lemon juice to deal with abscess drink water with recent lemon juice, plus three cups of goldenseal or Echinacea tea, every day.

            Go on a liquid quick for 24 to 72 hours and keep in mattress as a lot as doable throughout that point. This will cleanse the system and put together it for a nourishing weight-reduction plan.

            A nutritious weight-reduction plan with sufficient nutritional vitamins and minerals is required to right the issues within the body which led to the abscessed situation.

            A slippery elm bark and lobelia poultice soothe and help to promote therapeutically.

            Apply honey externally to the world. It is believed that it is good to make use of honey to deal with an abscess that destroys microorganisms by drawing the moisture out of these sores.

            On such open pores and skin abscess, you may as well place herbal poultices, reminiscent of German chamomile, marigold, arnica, euphorbia, cliffrose, snakeroot, and/or witch hazel. Also useful is crimson clover tea and carrot and beet juice to deal with abscess. Also helpful: Burdock root, cayenne, and yellow dock root.

            Applying chlorophyll water to deal with abscess for this apply water to the world a number of occasions a day will maintain it cleansed.

Best Firecracker Salmon Recipe

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June 23, 2021

by Alyssa

This is the best firecracker salmon recipe with sriracha, maple syrup, ginger and soy sauce, baked in the oven for an easy and delicious dinner. 

close up on flaking firecracker salmon with a fork

Salmon is one of my favorite kinds of seafood. It’s full of healthy omega-3 fats and has the best buttery, flaky texture. Plus, it’s not complicated or difficult to cook salmon well. Especially if you use your oven, you can make flaky, tender and flavorful salmon in under 30 minutes.

This firecracker salmon recipe features a sticky and spicy soy-based sauce brushed on the salmon. It’s a great simple dinner for entertaining or for meal prep.

What’s Great About This Recipe

  • It’s a simple seven-ingredient dinner that always impresses
  • It’s sticky, sweet, savory and buttery
  • Full of heart-healthy and satiating fats
  • It pairs well with fresh veggie sides and grain salads

large piece of salmon in a foil wrapper with ingredients for sauce in small bowls on the sideHow to Make Firecracker Salmon

For the deepest firecracker flavor, marinate the salmon in the sauce for at least 30 minutes. If you don’t have time, of course, you’ll still get great flavor from just brushing the sauce on the fish before cooking, so no worries if you’re in a pinch.

Make sure to line your baking sheet with tin foil. The sauce can get pretty sticky as it cooks, so this will save you a lot of effort on the clean-up.

I like to make this with one side of salmon, but you can easily do it with individual fillets of fish. Note that smaller pieces will take less time to cook. A general rule of thumb is to cook salmon for 8-10 minutes per inch of thickness, depending on how done you like your fish.

Large piece of salmon on a pice of foil covered in brown and red sauce

Ingredient Notes and Swaps

  • Soy sauce. For gluten-free firecracker salmon, use tamari.
  • Sriracha. You can use a different hot sauce if you prefer, just make note of the spice level.
  • Olive oil. You can also use avocado oil or melted butter.
  • Rice vinegar. Mirin will also work.
  • Maple syrup. Other liquid sweeteners, like honey or agave, are good substitutes if you don’t have maple syrup.
  • Red pepper flakes. This is optional if you like an extra kick of spice in your salmon.

cooked side of salmon on a piece of foil with green herbs on top

Can I Grill Firecracker Salmon?

Yes, if you have a grill, you can certainly make this recipe outdoors. Make sure to preheat the grill. Then cook the salmon wrapped in foil with the lid down over indirect heat for 10 minutes per inch of thickness.

Check halfway through to ensure your fish is cooking evenly, as grills tend to have hot and cold spots. Move the salmon around as necessary.

plate with a piece of salmon and mango salsa

What to Serve with It

This is a fun recipe for entertaining because it makes a stunning centerpiece. If you’re having a party, serve your beautiful spicy salmon with colorful side dishes like:

More Healthy Seafood Recipes

If you try this Firecracker Salmon recipe, be sure to let me know what you think with a comment below!

The BEST Firecracker Salmon

Make the Best Firecracker Salmon with a six-ingredient sauce that’s savory, spicy and sticky to coat baked salmon.

  • Preheat the oven to 425ºF.

  • Place the salmon in a foil-lined baking pan.

  • Whisk together the marinade ingredients. Pour over the salmon and pop in the fridge for at least 30 minutes.

  • When ready bake, pop the salmon in the oven and cook for 14 – 17 minutes depending on the thickness of the filets. The salmon should easily flake when you poke it with a fork.

  • Serve immediately with a sprinkle of fresh herbs, scallions or my spicy mango salsa!

Serving: 0.25lb | Calories: 203kcal | Carbohydrates: 2g | Protein: 23g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 62mg | Sodium: 641mg | Potassium: 586mg | Fiber: 1g | Sugar: 1g | Vitamin A: 88IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg

About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!





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Baked Eggplant Parmesan

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This Baked Eggplant Parmesan features eggplant slices dipped in seasoned breadcrumbs, baked instead of fried, and then smothered in marinara sauce and mozzarella cheese keeping the classic flavor you know and love. You will make this healthy eggplant parmesan again and again!

This post contains affiliate links. I am an affiliate for Amazon Associates, and other brands, and earn a small commission on qualifying purchases. You’re by no means obligated to use my links but, if you do, thank you for supporting Organize Yourself Skinny.

Some of the first recipes I lightened up were the Italian-American classics I grew up with. This baked chicken parmesan, healthy fettuccine alfredo, Italian stuffed peppers, Pasta Fagioli, and these turkey meatballs are just some of our favorites.

Next in line for a healthy makeover is eggplant parmesan. 

I love eggplant parmesan – it’s one of my favorite Italian-American dishes. But, unfortunately, the authentic version is eggplant slices fried to perfection and then smothered in sauce and tons of mozzarella cheese. That was not going to meet my healthy eating goals.

Reasons you’ll love this recipe

  • It’s delicious – This baked eggplant parmesan is everything that eggplant parm is known for, minus the extra fat and calories. 
  • It’s baked and not fried – The coating still gets crispy and has a “fried” taste that’ll rival any fried version. Plus, nobody will know the difference.
  • It’s easier to make – traditional eggplant parmesan is a labor of love, but this baking instead of frying method makes it easier and less messy.
  • Can be made ahead of time – Make it entirely ahead of time or get the eggplant slices ready. Either way, you can prep in advance to make dinner time easy!

Ingredients

ingredients to make healthy Eggplant Parmesan
  • Eggplant – 2 pounds of fresh eggplant (this is about two medium-sized eggplants), skin removed, and sliced in ½ inch round slices. Eggplants grow into all different sizes, so don’t worry if you have more or less than the recipe calls for.
  • Eggs – dipping the eggplant slices in the egg mixture helps the breadcrumbs stick to the eggplant.
  • Plain regular breadcrumbs – I’ve used both traditional and panko breadcrumbs when making baked eggplant parmesan. I prefer regular breadcrumbs because they stick to the eggplant better. The important thing is to purchase plain breadcrumbs because we are adding in the flavor.
  • Grated parmesan cheese, Italian seasoning, garlic powder, and onion powder – are the seasonings we use in the breadcrumb mixture.
  • Olive oil – a couple of tablespoons of olive oil to the sheet pan gives the breaded eggplant slices a nice crispy texture.
  • Marinara sauce – you can use this homemade easy marinara sauce or jarred. My favorite jarred sauce is Rao’s Marinara and Thrive Market Organic Sicilian Gravy.
  • Mozzarella cheese – Both fresh and regular mozzarella cheese are delicious in this recipe. For best results, if using traditional shredded mozzarella, I recommend purchasing mozzarella in a block and then shredding it fresh.

FAQs


What is eggplant parmesan?

The classic Italian-American version of eggplant parmesan is fresh eggplant slices dipped in egg and dredged in flour or breadcrumbs and pan-fried in oil. This process can take some time, depending on the amount you’re making. Then you layer the fried eggplant slices in a baking dish with sauce and fresh mozzarella. Bake until hot and bubbly. 

What is healthier, eggplant parm or chicken parm?

If you’re choosing between baked eggplant parm or baked chicken parmesan, the lower-calorie choice is eggplant. However, chicken has more protein and will keep you fuller longer. So depending on your health goals, both lightened-up classics can fit into your meal plan.

baked eggplant Parmesan cooked in a white ceramic baking dish.

Cooking Tips

Remove the skin, or leave it on –  This is the question I often get about eggplant parmesan. It is a personal preference.

I prefer to remove the eggplant skin when making baked eggplant parmesan. I don’t like the texture of the skin after it bakes.

I use a sharp knife to remove the skin. If you’re new to making eggplant parm prepare half with the skin and the other half without.

Sweat the eggplant slices – this is another bone of contention in the eggplant parmesan-making world. Some do, while others don’t.

I think sweating the eggplant slices is essential. It draws out the bitter juices from the eggplant to make a better-tasting recipe.

Sweating means sprinkling a little salt over the eggplant slices. The salt will pull the bitter juices out of the eggplant.

How to sweat eggplant? Place the eggplant on a dish lined with paper towels and let the slices sit for about 45 minutes. You’ll see the juices coming out of the eggplant slices. When the eggplant is done sweating, just rinse the pieces with water and then pat dry with a paper towel. This is extra work, but I think it’s necessary for the best result when making baked eggplant parmesan.

Make a gluten-free eggplant parmesan – You can use gluten-free breadcrumbs (Schar are my favorite) or skip the breading altogether if you want to make this recipe gluten-free.

What to serve with it?

This baked eggplant parmesan is delicious on top of spaghetti pasta with a Caesar salad on the side. Don’t forget the garlic bread and glass of red wine for a whole Italian-American experience!

Eggplant parm also makes a great side dish to serve at a party. 

How to Make Baked Eggplant Parmesan?

step by step collage showing how to make baked Eggplant Parmesan.
  • Start with the eggplant. Using a sharp knife or peeler, remove the skin from the eggplant and then cut into ½ inch slices.
  • Lay the eggplant slices on a plate lined with paper towels. Lightly sprinkle with salt and let the slices sit for 45 minutes, flipping halfway through.
  • Preheat the oven to 400 degrees.
  • Brush the olive oil onto a large baking sheet and set it aside. 
  • Get out two medium bowls to create an assembly line. In one bowl, whisk together the eggs. Mix the breadcrumbs, parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper in the second bowl. Bring the baking sheet over near the bowls.
  • One at a time, dip the eggplant slices into the egg mixture and then into the breadcrumbs. Shake off any excess breadcrumbs and place them onto the baking sheet. Discard leftover egg and bread crumbs
  • Bake the eggplant slices for 20 minutes and flip halfway through. The breadcrumb will be brown and crispy.
  • While the eggplant is baking, spread a ½ cup of sauce onto the bottom of a 9 x 13 baking dish.
  • Remove the eggplant from the oven and keep the oven temperature to 400 degrees. 
  • Place the baked eggplant slices in the baking dish into a single layer and cover with the rest of the sauce, and top with mozzarella cheese. If you need to add another layer to some of the eggplant pieces that is fine. Make sure it has sauce and cheese on it.
  • Cover with foil and bake for 25 minutes or until cheese is melted.
  • Remove the foil and turn the oven to broil. Broil for 2-3 minutes or until the cheese is slightly browned.
  • Remove from the oven and serve hot. Sprinkle on fresh basil if desired.
Eggplant Parmesan with a piece taken from the corner.

Storage Tips

You can prepare the baked eggplant parmesan entirely ahead of time. Store in an airtight container and refrigerate or freeze into portion-out dinners using individual containers.

Reheat in the microwave for 2-4 minutes or until hot.

baked Eggplant Parmesan

Baked Eggplant Parmesan

This Baked Eggplant Parmesan features eggplant slices dipped in seasoned breadcrumbs, baked instead of fried, and then smothered in marinara sauce and mozzarella cheese keeping the classic flavor you know and love. You will make this healthy eggplant parmesan again and again!

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Course: dinner, dinner recipe

Cuisine: Italian

Keyword: baked eggplant parmesan, healthy eggplant parmesan

Prep Time: 45 minutes

Cook Time: 50 minutes

Total Time: 1 hour 35 minutes

Servings: 6

Calories: 460kcal

Ingredients

  • 2 lbs fresh eggplant about 2 medium-sized eggplants
  • 2 tablespoons olive oil
  • 2 large eggs
  • 1 cup plain breadcrumbs
  • 1/4 cup grated parmesan
  • 1 teaspoon Italian seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 3 cups Marinara Sauce or 1 (28 ounce) jar of sauce
  • 16 ounces fresh mozzarella can also use shredded mozzerella

Instructions

  • Using a sharp knife or peeler, remove the skin from the eggplant and then cut into ½ inch slices.

  • Lay the eggplant slices on a plate lined with paper towels. Lightly sprinkle with salt and let the slices sit for 45 minutes, flipping halfway through.

  • Preheat oven to 400 degrees.

  • Brush the olive oil onto a large baking sheet and set it aside.

  • Get out two medium bowls. In one bowl, whisk together the eggs. Mix the breadcrumbs, parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper in the second bowl. Bring the baking sheet over near the bowls.

  • One at a time, dip the eggplant slices into the egg mixture and then into the breadcrumbs. Shake off any excess breadcrumbs and place them onto the baking sheet. Discard leftover egg and bread crumbs

  • Bake eggplant slices for 20 minutes, flip over half way through.

  • While the eggplant is baking, spread a ½ cup of sauce onto the bottom of a 9 x 13 baking dish.

  • Remove the eggplant from the oven and keep the oven temperature to 400 degrees. 

  • Place the baked eggplant slices in the baking dish into a single layer and cover with the rest of the sauce, and top with mozzarella cheese. If you need to add another layer to some of the eggplant pieces that is fine. Make sure it has sauce and cheese on it.

  • Cover with foil and bake for 25 minutes or until cheese is melted. Remove the foil and turn the oven to broil. Broil for 2-3 minutes or until the cheese is slightly golden.

  • Remove from the oven and serve hot. Sprinkle on fresh basil if desired.

Notes

Storage Tips
You can prepare the baked eggplant parmesan entirely ahead of time. Store in an airtight container and refrigerate or freeze into portion-out dinners using individual containers.
Reheat in the microwave for 2-4 minutes or until hot.

Nutrition

Calories: 460kcal | Carbohydrates: 29g | Protein: 22g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 115mg | Sodium: 789mg | Fiber: 7g | Sugar: 10g

Other Healthy Italian Recipes

Did you make this recipe?

Have you tried this Baked Eggplant Parmesan recipe yet? If so, I’d love for you to rate this recipe and leave a comment below. We all learn from each other’s experiences. Also, it would be awesome if you could share a picture on Instagram and tag it #organizeyourselfskinny. I can’t wait to see it.

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How to Grill Tofu (2 different ways!) | Ambitious Kitchen

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Plant-based eaters and veggie lovers: this tutorial is for you! If you’ve ever been stuck at a BBQ that only has hot dogs and hamburgers to eat, it’s time to bring the party and introduce everyone to the magic of grilled tofu.

Not only is grilling tofu incredibly easy (when done correctly) but it’s also SO delicious and versatile because you can add literally any spices or marinades your heart desires. Plus, it pairs with every side dish imaginable.

Don’t just take my word for it, get the full tutorial in this post and enjoy this vegan grilling option all summer.

Sign up for our FREE Ultimate Guide to Grilling

This comprehensive email series and FREE, printable e-book has all of the tips, tricks and tutorials you’ll need to gain confidence behind the grill this summer (and all year round!) You’ll learn:

  • Exactly how to operate your gas grill + get all of our recommended grilling tools
  • How to grill amazing proteins to use in your fav recipes (like the tutorial for grilling tofu you’re reading now!)
  • The best way to grill any types of veggie
  • And even how to make desserts on the grill!

What are you waiting for? Sign up here and enjoy a full summer of delicious grilling!

Why grill tofu?

  • It will feed your veggie friends. Tofu is an amazing source of plant based protein, so your vegan and vegetarian friends & family members will appreciate being included at your next BBQ!
  • It’s extremely versatile. Tofu is also the perfect base for your favorite marinades because it’s so neutral in flavor. Feel free to use recommended spices & marinades below or get creative in the kitchen!
  • There are multiple ways to do it. In this tutorial you’ll learn a couple of great ways to grill tofu that are quick, easy and so delicious. You’ll be a pro in no time!
  • No undercooking. Because tofu is plant-based, you actually won’t be able to undercook it! No need for a meat thermometer here.

Which tofu is best for grilling?

The type of tofu you choose to grill is super important. I recommend using extra firm tofu so that it holds together well. Other types of tofu will be too soft to place on your grill.

Don’t forget these steps before grilling tofu

You’ll want to remove as much of the excess water in the tofu as possible so that it holds flavor and gets nice and crispy:

Step 1: Wrap your extra firm tofu block with a dish towel and place it on a plate.

block of tofu in between two paper towels

Step 2: Place a wooden cutting board on top.

Step 3: Put something heavy on top of the cutting board like a pot of water, books, etc. so that the water begins to squeeze out into the towel.

pressing tofu with a wooden board and a cast iron skillet

Alternatively, you can also use a tofu press specifically designed for squeezing out tofu!

cutting tofu into strips to grill

How to cut tofu for grilling

We’ll go over two ways to cut up your block of tofu after you’ve squeezed the water out. These will correspond to the two different ways you can grill it!

  1. For direct grilling: cut your tofu into 2×3” strips or rectangles, about ⅓ to ½ inch wide. Again, do not cut them smaller as they can fall apart on the grill.
  2. For tofu kabobs: cut your tofu into 1 ½ inch cubes — no smaller.

marinating tofu in a bowl for grilling

Have fun with flavors

As I mentioned tofu is perfect for grilling because it takes on any flavors you want! You’ll want to let your tofu sit in a marinade for at least 30 minutes before grilling it. Here are some of our fav ways to season & marinate tofu before grilling it:

  • Asian-inspired: add 2 tablespoons of soy sauce or coconut aminos, 1 ½ tablespoons of rice vinegar, 2 tablespoons of coconut sugar and ½ tablespoons of toasted sesame oil
  • Sweet pineapple: add 2 tablespoons of soy sauce, 1 teaspoon apple cider vinegar, 2 tablespoons fresh pineapple juice, 2 tablespoons of freshly grated ginger, 2 cloves garlic and ½ teaspoon ground turmeric
  • Crispy coconut: 2 tablespoons coconut flour, ½ teaspoon salt, ½ teaspoon cumin, ¼ teaspoon cayenne pepper, 2 tablespoons coconut oil
  • Taco flavored: 1 teaspoon olive oil, 1 ½ teaspoons chili powder, ¾ teaspoon cumin, ½ teaspoon paprika, ½ teaspoon garlic powder, salt & pepper

P.S. any of our amazing chicken marinades would also be delicious used on tofu!

grilling tofu strips

Prep your grill to cook tofu

While you should always scrape off leftover bits from your grill before using it, you’ll to do a couple more housekeeping items on your grill before grilling tofu:

  1. Preheat & scrape. It’s best to scrape off those bits from leftover food while your grill is preheating so that they come off easily.
  2. Add oil. Yes, you’ll have to season your grill grates with oil before cooking tofu. This is because tofu doesn’t have the natural fat content that meat does, making it more prone to sticking. Feel free to brush oil on the grates or use tongs to rub an oil-coated towel on the grates.

brushing grilled tofu with a marinade

How to grill tofu: 2 amazing methods

Method 1: grill directly

  1. Preheat your grill to 400 degrees F. Scrape off any leftover bits from the last time you grilled, and oil the grates well.
  2. Place your marinated tofu slices directly on your grill (going the opposite way from the grill grates so they don’t fall through) and cook for 6-7 minutes or until nice grill marks are appearing on one side.
  3. Flip using a metal spatula or fish spatula for ease and cook for 6-7 minutes more until the tofu is nice and golden with grill marks. Optional: brush more of the marinade on the second side of your tofu to give it extra flavor!

grilled tofu kabobs with pineapple

Method 2: make tofu kabobs

  1. Preheat your grill to 400 degrees F. Scrape off any leftover bits from the last time you grilled, and oil the grates well.
  2. Carefully thread the tofu cubes and any veggies you’d like onto your skewers.
  3. Place each tofu kabob on the grill and cook for 10 minutes total, rotating every few minutes with tongs until the tofu is golden with nice grill marks.

grilled tofu on a platter with grilled vegetables

When is grilled tofu fully cooked?

Tofu is amazing for grilling because you don’t have to worry too much about it being undercooked. Just watch for a golden brown color with nice grill marks — that means it’s ready!

What to serve with grilled tofu

Treat your delicious grilled tofu just like you would with any other proteins! Serve it up with:

Get all of our grilling recipes here, and even more plant-based recipes here!

grilled tofu on a plate with grilled vegetables

More amazing grilling tutorials

Don’t forget to sign up for the AK Ultimate Guide to Grilling here! See below for the perfect printable guide for grilling all 4 different proteins.

I hope you love these easy methods for grilling tofu! If you try them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!

How to Grill Tofu (2 different ways!)

Learn exactly how to grill tofu that’s golden brown and so delicious. Make the best grilled tofu with two amazing methods: directly on your grill or using skewers to make tofu kabobs! With this step-by-step tutorial for grilling tofu, you’ll have wonderful, plant-based recipes for summer in no time. Seasonings, marinades and recipe ideas included!

  • 1
    (14 oz) package
    extra firm tofu, drained, squeezed of excess moisture and cut into 2×3″ strips or rectangles
  • Sweet pineapple marinade
  • Optional: your favorite seasonings or marinade

  1. Method 1: directly on the grill. Marinate your tofu slices for at least 30 minutes.

    Preheat your grill to 400 degrees F. Scrape off any lefotver bits from the last time you grilled, and oil the grates well.

    Place your marinated tofu silces directly on your grill the opposite way of your grill grates so they don’t fall through. Cook for 6-7 minutes or until nice gril marks appear on one side.

    Flip using a metal spatula or fish spatula and cook for 6-7 minutes more until tofu is nice and golden brown with grill marks. Optional: brush more of the marinade on the second side of your tofu to give it extra flavor!

  2. Method 2: make tofu kabobs. Preheat your grill to 400 degrees F. Scrape off any leftover bits from the last time you grilled, and oil the grates well.

    Carefully thread the tofu cubes and any veggies you’d like onto your skewers.

    Place each tofu kabob on the grill and cook for 10 minutes total, rotating every few minutes with tongs until the tofu is golden with nice grill marks.

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats

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Slow Cooker Pulled Pork (from scratch) – Skinnytaste

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This easy Slow Cooker Pulled Pork is made with my homemade BBQ sauce – it smells incredible while it slow cooks all day and comes out tender and delicious.


Slow Cooker Pulled Pork

Pulled pork is one of those dishes you can serve all year round. Perfect for potlucks or large gatherings to feed a crowd without spending a ton of time in the kitchen. I came up with this leaner version of pulled pork using boneless pork loin roast and homemade BBQ sauce, which gave me complete control of what was added. See more slow cooker recipes for easy dinner ideas.

Slow Cooker Pulled Pork

How to Make Pulled Pork in the Slow Cooker

You don’t need much liquid to cook pork in a slow cooker since it releases juices while cooking. I use just enough to flavor the pork along with the reserved juices of the pork and serve the extra BBQ sauce on the side.

If your slower cooker runs too hot, you may need to add a half cup of water or broth or possibly replace the appliance. I’d also recommend checking your pork at the five-hour mark – if it easily shreds, then it’s done cooking.

I used the smallest roast I could find since I was making this for my family. Depending on the size of your pork loin, you will have to alter how much BBQ sauce to add. Keep in mind the pork shrinks after it is cooked, so you will want to weigh it cooked. I added two tablespoons of BBQ sauce for every three ounces of cooked pork, along with some of the reserved juices from the pork. (If your kids don’t like BBQ sauce, set some of the pork on the side for them before adding it back to the crock pot.)

I used the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link) to make this BBQ pulled pork. I love it because you can adjust the time you want crock pot to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. This slow cooker is so great that I actually own several!

What to Serve with Pulled Pork

I made pulled pork sandwiches with a really good, quick slaw made of shredded cabbage, carrots, a little vinegar, salt, and a touch of olive oil. It would also be great on baked potatoes or tacos. You can serve the pork by itself with a side of macaroni and cheese, corn, tomato, and avocado salad, or rice pilaf.

Variations:

  • Sub apple cider vinegar for red wine vinegar.
  • If you don’t have liquid smoke, leave it out or season the pork with smoked paprika for a smoky flavor.
  • You can use pork shoulder if you prefer.
  • If you don’t have time to make the pulled pork sauce, you can buy a BBQ sauce from the store – just make sure it doesn’t have high fructose corn syrup.
  • To make this pork in the Instant Pot, follow the same directions but use the “Meat/Stew” function, add 1 cup of broth and cook until the pork shreds easily with a fork, about 40 minutes.

Ingredients for pulled pork

Pulled Pork Sandwich

More Slow Cooker Pork Recipes You’ll Love:

 



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Favorite Healthy Potato Salad

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June 22, 2021

by Alyssa

This is my family”s favorite healthy potato salad with eggs, crunchy celery and creamy yogurt-mayo dressing. It’s light, savory and perfect for summer picnics.

It’s hard to think of a more all-American summer side dish than classic potato salad. My family always has a dish of this creamy, tangy and totally delicious potato salad at all get-togethers. It’s great at a barbecue alongside Grilled Pork Chops. It’s ideal for a picnic in the park with Smashed Curry Chickpea Lettuce Wraps. Or it’s perfect for a night in with Summer Tomato & Zucchini Quinoa Pizza.

You truly can’t go wrong with a great healthy potato salad.

collage of the steps to make healthy potato salad with eggs

How to Make Classic Potato Salad

This dish is served cold, so the first thing you want to do is cook the eggs and potatoes so they have some time to cool before dressing the salad.

You can cook the eggs and potatoes at the same time in two separate pots. The eggs will be done after about 10 minutes for just-cooked-through hard-boiled eggs. You don’t want to overcook them or the yolks will come out chalky and grey.

When cooking potatoes, it’s important not to let the water boil. Keep it at a low simmer. Otherwise, the texture of your potatoes can become dry.

While the potatoes and eggs cool, you can mix up the creamy mayo and yogurt dressing.

spoon holding a scoop of potaot salad over a bowl of potato salad

Ingredient Notes

Here are some things to keep in mind about the ingredients for this healthy summer salad:

  • Potatoes. The best potatoes for this are gold or russets. They’re starchy and absorb the flavors in the dressing really nicely.
  • Eggs. If you want to make egg-free potato salad, you can replace the eggs with chickpeas or omit them altogether.
  • White onion. If you don’t like the taste of raw onion, a more mild scallion is a good substitute. Or you can soak the onion n cold water for 10 minutes to remove some of the bite.
  • Mayo. Feel free to use vegan mayo if you like.
  • Yogurt. You can use Greek or coconut yogurt for the dressing, just make sure it’s not flavored!
  • Red wine vinegar. You can sub white wine or apple cider vinegar too.
  • Yellow mustard. Another mustard, like Dijon or whole-grain, will also be nice in the salad.
  • Paprika. Use sweet paprika, not smoked. I find that smoked paprika tends to overwhelm the delicate creamy flavors in the salad.

Make-Ahead Potato Salad

This salad actually tastes better if you make it ahead of time. It needs to chill for at least 2 hours, but you can make it a day before serving. The salad will last for up to three days in an airtight container in the fridge.

two bowls of potato salad with creamy dressing and hard boiled eggs

Vegan Classic Potato Salad

If you want to make this salad vegan, here are some simple swaps:

  • Use chickpeas or white beans instead of hard-cooked eggs (or simply skip the eggs)
  • Use vegan mayo
  • Choose vegan unsweetened yogurt

close up on creamy potato salad with eggs

More Summer Salad Recipes

If you make this healthy potato salad recipe, be sure to let me know what you think with a comment below. I hope you love it as much as my family does!

Mom’s Favorite Potato Salad

This is my family’s favorite healthy potato salad with soft potatoes, hard-boiled eggs and creamy mayo and yogurt dressing.

  • 3 lbs gold/russet potatoes
  • 6 eggs
  • 1 medium sweet white onion
  • 6 celery stalks
  • ½ cup mayo
  • ¼ cup unsweetened yogurt
  • ¼ cup red wine vinegar
  • 2 teaspoons yellow mustard
  • 1 teaspoon paprika (not smoked)
  • Generous pinch of salt and pepper
  • 1 tablespoon finely chopped scallions
  • Boil the eggs and potatoes in separate pots for 20 minutes. Drain the water from both pots and allow the eggs and potatoes to cool.

  • Once cool to the touch, peel the potatoes and cut them into bite-sized chunks and add them to a bowl.

  • Peel the eggs and cut them into chunks as well. Add them to the bowl.

  • Dice the onion and celery and add both to the bowl as well.

  • In a small bowl, whisk together the mayo, unsweetened yogurt (greek or coconut are my fave), red wine vinegar, mustard and parika. Add a generous pinch of salt and pepper in as well.

  • Pour the dressing over the salad and fold together. Taste and add a touch more salt and pepper if desired.

  • Cover the bowl and refrigerate the salad for at least 2 hours, preferably overnight.

  • When ready to serve, sprinkle with a touch of paprika and finely chopped scallions.

Serving: 1cup | Calories: 295kcal | Carbohydrates: 34g | Protein: 9g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 187mg | Potassium: 880mg | Fiber: 3g | Sugar: 3g | Vitamin A: 463IU | Vitamin C: 12mg | Calcium: 68mg | Iron: 2mg

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Tag #simplyquinoa on Instagram with your creations! We love sharing what you make with the community. We can’t wait to see!

About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!





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Grilled Chicken Bacon Ranch Pasta Salad | Ambitious Kitchen

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I feel like pasta salads have been having a glow up ever since we realized we don’t need to load them with a pound of mayo. No shame for enjoying the nostalgic, mayo-filled pasta salad, but wait until you try this incredible chicken bacon ranch pasta salad.

Last summer I shared an amazing BLT pasta salad, so when this summer came around I knew I wanted a new twist with delicious grilled chicken and a rainbow of veggies.

This wonderful pasta salad is mayo-free and filled with grilled chicken, crispy bacon, your fav pasta, all of the best summer produce and the easiest, creamy ranch dressing. Everyone at your next BBQ is going to fall in LOVE so be sure to put this one on your Fourth of July menu!

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This comprehensive email series and FREE, printable e-book has all of the tips, tricks and tutorials you’ll need to gain confidence behind the grill this summer (and all year round!) You’ll learn:

  • Exactly how to operate your gas grill + get all of our recommended grilling tools
  • How to grill amazing proteins to use in your fav recipes (like this salmon!)
  • The best way to grill any types of veggie
  • And even how to make desserts on the grill!

What are you waiting for? Sign up here and enjoy a full summer of delicious grilling!

Everything you’ll need for the best chicken bacon pasta salad

This healthy chicken bacon pasta salad is filled with flavor, colors and textures that make it absolutely irresistible. Here’s everything you’ll need to make it:

  • Chicken: grilled chicken adds delicious flavor and protein to this pasta salad. See below for the best way to cook it!
  • Bacon: salty, savory bacon is the star of the show in this pasta salad.
  • Pasta: feel free to use any pasta you’d like! I love cavatappi or bowtie noodles.
  • Veggies: we’re adding colorful cherry tomatoes (heirloom ones make it extra pretty), corn, red onion and avocado.
  • For the ranch: I like to keep it simple by just mixing store bought ranch dressing with some greek yogurt for a boost of protein. You can also use my homemade greek yogurt ranch!

chicken bacon ranch pasta salad unmixed in a bowl

How to grill perfect chicken

Good news: I have an amazing tutorial for grilling perfect chicken breast every time! Head to the post to learn all of my tips and tricks, then use the chicken for this amazing pasta salad recipe.

Looking for even more ways to cook chicken? Try any of these four great methods for cooking chicken and add them right to the recipe.

pouring ranch dressing onto a creamy chicken bacon pasta salad

Add your favorite type of corn

Feel free to add raw corn off the cobb to the salad for ease, otherwise, you can saute or grill it! I have the best method for grilling corn here.

Customize your chicken bacon pasta salad

Looking to mix up some of the ingredients? Here’s what I can recommend:

  • Make it gluten free. Simply use your favorite gluten free pasta shape.
  • Go vegetarian. Feel free to swap the chicken and bacon for a can of chickpeas!
  • Add a boost of greens. Chopped romaine would be delicious for a BLT vibe, and arugula would add a wonderful zippiness.
  • Cheese it up. This chicken bacon pasta salad would also be delicious with a sprinkle of freshly grated parmesan cheese, cheddar cheese or even feta crumbles!

spooning up chicken and bacon pasta salad from a bowl

New dressings, same delicious pasta salad

If you don’t have any store bought ranch on hand, feel free to try one of these delicious, dairy free dressing recipes to make creamy chicken bacon pasta salad:

Check out all of our healthy salad dressings here!

chicken bacon pasta salad in two bowls

Make it ahead of time

This chicken bacon pasta salad will stay fresh in an airtight container in the fridge for about 3-4 days, so feel free to prep it the night before a picnic or bbq, or prep it for your weekday lunches. I would recommend adding the avocado on when you’re ready to serve so that it stays fresh.

grilled chicken bacon pasta salad in a bowl with a fork

More salad recipes you’ll love

Get all of our delicious salad recipes here!

I hope you love this chicken bacon ranch pasta salad recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!

Grilled Chicken Bacon Ranch Pasta Salad

Delicious chicken bacon ranch pasta salad packed with juicy tomatoes, sweet corn, zippy red onion and creamy avocado. This wonderful, easy chicken bacon pasta salad is perfect for customizing and is guaranteed to be a hit all summer long! The best side or main dish for BBQ’s, parties and potlucks.

  • For the pasta salad:
  • 2 grilled chicken breasts, cubed/diced (or sub 1 ½-2 cups shredded chicken)
  • 8 ounces bacon
  • 8 ounces cavatappi or bowtie pasta (or pasta of choice!)
  • 1 pint cherry tomatoes, halved (I love using heirloom cherry tomatoes for color variety!)
  • 1 ½ cups corn, grilled, raw or sauteed
  • ¼ cup thinly sliced red onion (or sub diced green onion)
  • 1 slightly ripe avocado, diced
  • For the greek yogurt ranch:
  • 1/4 cup plain greek yogurt
  • 1/3 cup store bought ranch dressing
  1. Make sure you have your grilled or cooked chicken done ahead of time, or feel free to grill it first. This is a great recipe for using leftover chicken! Check out our post on how to make the best chicken breasts here. You can either dice it into ½ inch cubes or feel free to shred it. I prefer diced for this recipe, but it’s up to you and what you have on hand.

  2. Next cook your bacon: add bacon to a large skillet or pan and place over medium heat, cook bacon on both sides until crispy and golden brown. If the pan starts to smoke at any point, simply lower the heat. I always cook my bacon on medium low heat. Once bacon is done, blot with a paper towel to absorb excess grease, then chop into bite sized pieces and set aside.

  3. While your bacon cooks, you can cook your pasta until al dente, drain and then place in a large bowl.

  4. Mix together your greek yogurt ranch by combining greek yogurt and ranch dressing until smooth and creamy. Pour over the pasta and stir until well combined. Next add the chicken, chopped bacon, corn, halved cherry tomatoes, sliced red onion and avocado. Gently toss again, then taste and adjust seasonings as necessary, adding more salt and pepper or extra ranch dressing, if you’d like. Serves 6, or 4 as a larger meal. Garnish with extra corn, tomatoes, red onion, avocado and bacon.

Nutrition

Servings: 6 servings

Serving size: 1 serving

Calories: 484kcal

Fat: 24g

Saturated fat: 4.8g

Carbohydrates: 42.1g

Fiber: 5.1g

Sugar: 6.1g

Protein: 26.6g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats



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